Saturday, 14 July 2007

(Lai Wong Bao) Deep Fried Custard Bun

I was introduced to her by my beloved friend, Lim Ai Ling in Manchester (cheap n nice dim sum shop). That day it self i tasted her. Ohh..n I fell in love with her right away (now I believe in love at first taste). However, I din manage to get her name.

When I went back to edinburgh, I started to miss her..more and more everyday. Not just me, my other friends as well...We went seeking for her in every dim sum shop we go..(great wall, Rainbow Arch)..We were guessing what her name was...alwiz known her as sweety..with brown skin..This time she make up abit..but i noe its her:

But we always described her correctly, so we get to taste her..I now finally know her name..Its Lai Wong Pao in cantonese...meaning deep fried custard bun...eat with condense milk 1.

The more we taste her, the more we want her...kenot tahannn...I have to have her with me everydayyy..don't wana share 1..every time order 1 plate, have to share with ppl, not enough...

SO ...

I decided....

To make her...

Lai Wong Bao Recipeee...(after modified)

Bun

340g all purpose flour

1/4 teaspoon salt

45g caster sugar

1 teaspoon instant yeast

2 tablespoon butter

160ml milk

1 tablespoon baking powder

1 large egg (lightly beaten)

10g shortening

Custard Filling

20g melted butter

240g sugar

25g flour

25g custard powder

25g corn flour

2 eggs

180g coconut milk

105g condensed milk

105g evaporated milk

85g water

2-3 drops vanilla essence

MethodsBun

Mix every thing for the bun (except shortening) and knead dough till smooth. ( i cut short la..the explanation very long 1..put this, then put that..in the end all masuk oso..)